“A classical French preparation that transforms simple Alaska Cod into something genuinely elegant — cream, Riesling and grapes in perfect harmony.”
Veronique is a classic French culinary term for dishes garnished with grapes. The combination of sweet seedless grapes, dry Riesling and tarragon cream sounds unusual but works beautifully with the mild, flaky texture of Alaska Cod. The sauce comes together in the same pan the fish was cooked in — all those browned bits dissolve into something extraordinary.
- 4 fillets Alaska Cod (4 to 6 oz each), fresh or thawed
- 2 tbsp All-purpose flour
- 1 tsp Salt
- 1/8 tsp Black pepper
- 2 tbsp Unsalted butter
- 2 tbsp Olive oil
- 2 tbsp Shallot or onion, finely minced
- 1½ cups Mixed seedless red and green grapes
- 1 tbsp Dried tarragon leaves
- 1 cup Riesling wine
- 1 cup Heavy whipping cream
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01
Prepare the cod
Rinse any ice glaze from frozen cod under cold water and pat completely dry. Mix flour, salt and pepper in a small bowl. Lay fillets on a board and dust both sides with the seasoned flour.
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02
Sear the fillets
Heat a large nonstick skillet over medium-high heat. Add butter and oil. When hot, add the flour-coated fillets. Cook uncovered about 4 minutes until lightly golden. Shake the pan occasionally to prevent sticking.
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03
Finish cooking
Carefully turn fillets over, cover tightly and reduce heat to medium. Cook 6-9 minutes for frozen cod or 3-4 minutes for fresh. Cook just until opaque throughout. Remove fillets to a serving platter and tent with foil to keep warm. Do not wash the pan.
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04
Make the Veronique sauce
Return pan to heat immediately. Add shallots and sauté 30 seconds — do not brown. Add grapes, tarragon and Riesling, increase heat to high and cook 1 minute until wine reduces by half.
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05
Finish the sauce
Add cream, bring to a boil and cook at a slow boil 3-4 minutes until reduced and sauce-like — it should coat a spoon. Taste and adjust seasoning with salt if needed.
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06
Serve
Spoon sauce and grapes over the cod fillets and serve immediately.
Do not wash the pan between cooking the fish and making the sauce — those caramelised flour and butter bits left in the pan are the foundation of the Veronique sauce. They dissolve into the wine and cream and give it extraordinary depth. Serve with an almond rice pilaf to soak up the sauce.
Per serving estimates. Values vary by exact quantities used.
Other ways to prepare Alaskan seafood using our wild-caught products.
